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This ancient grain bread machine recipe transforms your kitchen into a rustic bakery with just a few simple steps. The combination of farro, spelt, and whole wheat creates a nutty, hearty crust that’s packed with texture and flavor—perfect for sandwiches, toast, or serving alongside soups.
The beauty of using a bread machine lies in its precision; it handles the kneading and baking for you, ensuring a consistent, golden-brown loaf every time.
The secret to this recipe’s success is balancing the grains with just enough hydration to create a light yet dense crumb. Ancient grains like farro and spelt add depth and chewiness, while whole wheat keeps the bread hearty and satisfying.
The bread machine’s dough cycle does the heavy lifting, so you only need to mix the ingredients, load them in, and let it work its magic. No kneading, no guesswork—just restaurant-quality bread in under an hour.
What you’ll end up with is a loaf that’s crisp on the outside, soft and airy inside, with a subtle nutty flavor that lingers. The crust has a satisfying crunch, while the interior stays tender, making every slice worth savoring.
This recipe is also naturally whole grain, offering fiber and nutrients without sacrificing taste. Whether you’re baking for a family meal or meal prepping for the week, this bread is a game-changer.
For those with dietary preferences, you can easily adapt this recipe by substituting gluten-free grains like sorghum or millet, though the texture will vary slightly. The bread machine’s versatility ensures you can experiment with different grain blends to suit your taste.
Ready to bake? Here’s everything you need to get started.
Ingredients for ancient grain bread machine
These twelve ingredients transform your bread machine into a rustic bakery with nutty, hearty flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Farro Flour 🌾 | 1 ½ cups | Uncooked, whole grain preferred |
| Spelt Flour 🌾 | 1 cup | Ground from whole berries |
| Whole Wheat Flour 🌾 | ½ cup | Stone-ground for texture |
| Active Dry Yeast 🍞 | 2 ¼ tsp | Fresh yeast if available |
| Granulated Sugar 🍚 | ¼ cup | For yeast activation |
| Unsalted Butter 🧈 | ½ cup | Softened, full-fat preferred |
| Large Eggs 🥚 | 1 whole | Room temperature |
| Warm Water 💧 | 1 ¼ cups | 110°F for yeast activation |
| Honey 🍯 | 1 tbsp | For subtle sweetness |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Ground Flaxseed 🌱 | 1 tbsp | For added fiber |
| Sesame Seeds 🌻 | 1 tbsp | For crust enhancement |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For dough enrichment |
The grains are the soul of this bread. Farro and spelt from Bob's Red Mill or King Arthur Flour give that authentic ancient grain taste—don't skimp on quality here. Whole wheat flour adds chewiness, but stone-ground varieties make all the difference in texture. For the yeast, Fresh Start from the refrigerated section works wonders if you're in a hurry, but active dry lasts longer. The butter should be full-fat and unsalted—none of that low-fat nonsense. Warm water is key: too hot kills the yeast, too cold and it won't activate. I always check the temperature with a candy thermometer—110°F is perfect.
No farro? Substitute with barley flour at the same amount, though texture will differ slightly. Spelt flour unavailable? Einkorn flour works in a pinch, but it's pricier. For the honey, agave nectar is a 1:1 swap if you're avoiding honey. Sesame seeds giving you trouble? Poppy seeds or sunflower seeds add a nice crunch too. The flaxseed can be omitted if you're not focused on extra fiber, but I recommend keeping it—it adds that subtle nuttiness. For the olive oil, avocado oil works in a bind, though it lacks the fruity notes of extra-virgin. And if you're gluten-sensitive, sorghum or millet flour can replace up to half the wheat flours, though texture will be lighter.
This dough keeps in the fridge for 3 days wrapped tightly in plastic, but it's best baked fresh. For long-term storage, freeze the dough in a sealed bag for up to 3 months—just thaw overnight in the fridge before baking. The finished loaf stays fresh for 5-7 days at room temperature wrapped in a clean kitchen towel. Slice it while still warm for that perfect crust-to-crumb ratio. I always bake two loaves—one for immediate use and one to freeze. The nutty flavors actually deepen overnight, making leftovers even more delicious.
Why You'll Love This Recipe
- Bread Machine Magic: I swear, this recipe turns my bread machine into a set-it-and-forget-it miracle. Toss in the farro and spelt flours, add water and yeast, and let the machine handle the rest—no kneading, no fuss, just golden perfection when you open the lid.
- Nutty Earthy Crunch: Between us, that farro and spelt blend gives this bread a texture and flavor you won’t find in your basic white loaf. The crust stays crisp, the crumb has a satisfying chew, and honestly? It tastes like you actually put effort in—even if you didn’t.
- Weeknight Workhorse: This loaf is my go-to for sandwiches, toast, or even charcuterie boards. The whole wheat keeps it hearty, so it’s not just for breakfast anymore. (Yes, even on a Tuesday night when you’re too tired to think.)
- Budget-Friendly Staple: Ancient grains can feel fancy, but this recipe uses them in a way that won’t break the bank. A single batch stretches for days—freeze slices for quick toast later, or stash it in the pantry for whenever hunger strikes. Zero waste, all flavor.
Step-by-step instructions for ancient grain bread machine recipe
Let's create a rustic loaf with a nutty crust and hearty texture using your bread machine.
Prepare the Dough Ingredients
In a large mixing bowl, combine the 1.5 cups farro flour, 1 cup spelt flour, and 0.5 cup whole wheat flour. Sift the mixture lightly to aerate the flours and break up any lumps. This ensures even distribution of nutrients and prevents dense pockets in your bread.
In a separate small bowl, whisk together the 2.25 tsp active dry yeast, 0.25 cup granulated sugar, and 1 tbsp honey with the 1.25 cups warm water (about 110°F). Let this mixture sit for 5-10 minutes until it becomes frothy. This activates the yeast and jumpstarts fermentation. The sugar and honey provide quick energy for the yeast to multiply.
Mix and Knead in the Bread Machine
Add the yeast mixture to the bread machine pan, followed by the 1 whole large egg, 0.5 cup softened unsalted butter, 1.5 tsp diamond crystal kosher salt, 1 tbsp ground flaxseed, and 2 tbsp extra-virgin olive oil. Pour the combined flours over these ingredients, ensuring everything is evenly distributed in the pan.
Select the "Basic" bread setting on your bread machine and start the cycle. The machine will automatically mix, knead, and shape the dough. If your machine has a "Dough" setting, use that instead for more control. The kneading process typically takes 5-10 minutes until the dough becomes smooth and elastic, pulling away from the sides of the pan.
First Rise and Shaping
Once the kneading cycle completes, let the dough rise inside the bread machine for the first rise. This usually takes 1-2 hours, depending on your machine's settings. The dough should roughly double in size and appear puffy. If it doesn't rise significantly, check the yeast's freshness or ensure the water was warm enough to activate it properly.
After the first rise, remove the dough from the pan and place it on a lightly floured surface. Gently shape it into a round loaf or oval, tucking the edges underneath to create surface tension. This helps develop gluten and gives the bread structure. Brush the top lightly with a bit of extra-virgin olive oil and sprinkle with 1 tbsp sesame seeds for added texture and flavor.
Second Rise and Baking
Return the shaped dough to the bread machine pan, placing it seam-side up. Select the "Basic" bread setting again and let the dough undergo a second rise. This typically takes 30-60 minutes, until the dough expands and fills most of the pan. The bread machine will automatically switch to baking mode once the rise is complete.
Bake the bread for 45-60 minutes, or until the internal temperature reaches 190-200°F and the crust turns a deep golden brown. The loaf should sound hollow when tapped on the bottom. If the top browns too quickly, tent loosely with aluminum foil to prevent over-browning while allowing steam to escape for a soft interior.
Cool and Enjoy
Remove the bread from the pan and place it on a wire rack to cool completely for at least 1 hour. This prevents a gummy texture and allows the gluten to fully relax. The crust should be crisp and nutty, while the interior remains soft and moist with a subtle sweetness from the honey and farro.
Slice the bread and serve warm with butter or your favorite spread. The combination of farro, spelt, and whole wheat flours creates a hearty, nutty flavor with a satisfying chew. Store any leftovers in an airtight container for up to 3 days or freeze for longer storage.
Pro Tips For Making Ancient Grain Bread Machine
- Measure Flours by Weight: Ancient grains pack differently—spoiled my first batch when I eyeballed the farro and spelt. Use a kitchen scale for 1:1 ratios: 1 cup farro flour weighs ~130g, spelt ~120g, whole wheat ~140g. The bread machine’s volume settings lie—weight keeps it consistent.
- Bloom Yeast in Warm Water: Skip the dry yeast shortcut—mix it with the warm water first, let it sit 5 minutes until foamy. Ancient grains slow fermentation, so this head start makes the difference between a dense loaf and one with proper air pockets. (Yes, even if you’re impatient like me.)
- Reduce Mixer Time: The bread machine’s default kneading cycle overworks whole wheat and farro, making the dough tough. After 5 minutes, pause and scrape the sides—then restart. Stop when the dough clears the sides but still feels slightly sticky. Overmixing is the enemy of texture here.
- Add Honey or Oil: The recipe’s sugar alone won’t soften the dense farro-spelt blend. Swap 1 tablespoon of the granulated sugar for honey or add 1 tablespoon neutral oil (like avocado) to the wet ingredients. It’s the only way to keep the crumb tender without gummy sweetness.
Best sauces and condiments for ancient grain bread machine
Herbed Olive Oil
Drizzle 2 tbsp extra-virgin olive oil over slices of warm bread, then sprinkle with a mix of 1 tsp dried rosemary, ½ tsp dried thyme, and a pinch of flaky sea salt.
The nutty depth of the ancient grains pairs perfectly with the herbal notes, creating a simple yet sophisticated topping. I always use California Olive Ranch oil for its robust flavor. 🌿
Whole Grain Mustard Spread
Mix ¼ cup whole grain mustard (like French's) with 2 tbsp crème fraîche and 1 tbsp honey for a tangy-sweet spread that complements the bread’s earthiness.
The mustard’s sharpness cuts through the richness of the crust while enhancing the nutty undertones. Spread on thick slices for open-faced sandwiches or toast. 🍯
Spiced Honey Butter
Cream ¼ cup softened butter with 1 tbsp honey, ½ tsp cinnamon, and a pinch of cardamom for a fragrant, slightly sweet butter. This blend elevates the bread’s natural sweetness and adds warmth.
Store in an airtight container in the fridge for up to 1 week. Perfect for breakfast toast or as a sandwich spread. 🍯
Garlic-Herb Compote
Sauté 3 minced garlic cloves in 1 tbsp olive oil until fragrant, then add ¼ cup chopped fresh parsley and 1 tbsp lemon juice. Let it cool and spread on slices for a bright, herby contrast to the bread’s hearty texture.
The garlic’s pungency balances the nutty grains beautifully. 🧄
Smoked Paprika Aioli
Blend ½ cup mayonnaise with 1 tsp smoked paprika, ½ tsp garlic powder, and 1 tbsp lemon zest for a smoky, creamy dip. The paprika’s warmth enhances the bread’s crust, while the aioli’s richness keeps the interior moist. Serve with sliced bread for a crowd-pleasing appetizer. 🔥
Fresh Fruit Jam
Pair the bread with unsweetened apricot or fig jam to highlight its nutty complexity. The fruit’s natural sweetness contrasts the bread’s earthy tones, creating a balanced flavor profile. I love Bon Appétit brand jams for their vibrant taste. Spread thinly to avoid overwhelming the bread’s texture. 🍇
Nutrition facts
Frequently asked questions
Can I substitute farro with another ancient grain?
For a 1:1 swap, try barley flour or einkorn flour—both maintain that nutty depth. If you want a lighter texture, buckwheat flour works but may reduce rise slightly. Just note that einkorn is pricier but adds a delicate sweetness, while barley gives a denser, chewier bite.
Why did my dough not rise in the bread machine?
This usually happens if the yeast was old, the water wasn't warm enough (110°F), or the environment was too cold. Double-check your yeast's expiration date and use a thermometer for water temp. If it still fails, try activating the yeast separately in warm water with sugar—if it doesn't foam in 5-10 minutes, replace it.
How do I make this recipe gluten-free?
Replace up to 50% of the wheat flours with sorghum flour or millet flour for a lighter texture. For a 100% gluten-free version, use a dedicated GF bread machine mix and add 1 tbsp psyllium husk powder per cup of GF flour to improve structure. Expect a slightly denser crumb but still delicious!
Can I add seeds or nuts to this recipe?
Yes! For extra crunch, add 1 tbsp chia seeds or ¼ cup chopped walnuts directly to the dough. Just reduce the olive oil by 1 tsp to maintain moisture. Toast the nuts/seeds first for deeper flavor. Avoid overloading—too many can weigh down the rise.
What's the best way to store leftovers?
Wrap the cooled loaf tightly in plastic wrap or a beeswax wrap and store at room temp for 3 days. For longer storage, slice and freeze portions for up to 3 months. Toast frozen slices directly—no thawing needed! The crust stays crispy when reheated.